by FASST | Feb 7, 2020 |
Picadillo
Ingredients
1 lb grass-fed ground beef
2 tbsp extra virgin olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 (24 oz.) jar marinara sauce (no added sugar)
1 tbsp cinnamon
1 tsp cumin
1 tsp paprika
1 bay leaf
½ cup pitted green olives, sliced
salt and pepper, to taste
Directions
In a large, deep skillet, heat olive oil over medium heat. Add onion, bell pepper and season with salt and pepper, cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and ground beef, and cook, breaking up the meat with a wooden spoon and cook until no longer pink, about 8 minutes.
Add cinnamon, cumin, paprika, and bay leaf, stir and cook for 1-2 minutes. Add tomato sauce and olives, stir, cover and simmer over low heat for 15-20 minutes. Serve on top of cooked cauliflower rice.
by FASST | Jan 31, 2020 |
PROTEIN | HEALTHY FATS
SERVES 5-6 PEOPLE
Ingredients
For the chicken
1 lb Boneless, skinless chicken breast
1 lb Boneless, skinless chicken thighs
1 cup Frank’s Red Hot
1 tsp garlic powder
1 ½ tbsp ghee or grass-fed butter
For the dressing
½ cup mayo (homemade or avocado oil based)
1/4-1/3 cup canned full fat coconut milk (mixed well)
1 tsp dried parsley
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
½ tsp dried chives
1 tsp red wine vinegar
¼ tsp sea salt
¼ tsp fresh ground black pepper
Directions
Make the dressing
Place all ingredients into a bowl and mix until well combined. If dressing is too thick, add in more coconut milk until you reach desired consistency.
Chill for at least 30 minutes before serving. Store in an airtight containers for up to one week.
Make the chicken
Place chicken in the bottom of your slow cooker. Add hot sauce, garlic, and ghee and toss to coat.
Cover and cook on low for 3-4 hours or until it easily shreds with a fork.
Shred chicken in the bottom of the slow cooker using 2 forks. Toss chicken in sauce to evenly coat. Turn slow cooker to warm until ready to serve.
Serve on top of a salad or in a halved sweet potato topped with shredded cabbage and homemade dairy-free ranch dressing
WHATS ON MY SALAD:
Romaine lettuce
Shredded cabbage
Diced carrots
Diced celery
Diced cucumber
Minced green onion
by FASST | Jan 28, 2020 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
SERVES 3
Ingredients
FOR THE SALAD
1 large head romaine lettuce, chopped
1 small tomato, chopped or a large handful of cherry or grape tomatoes, quartered
½ cup black or green olives(or a combination of both), chopped
⅛ cup fresh basil (about 6-8 large leaves plus a few more for garnish), sliced into thin ribbons
¼ cup shallot, diced
2 stalks celery, chopped
¼ cup jarred peperoncini peppers, drained and chopped
6 slices nitrate and sugar-free deli turkey, diced
FOR THE DRESSING
¼ cup extra virgin olive oil
¼ balsamic vinegar
1 clove garlic, minced
1 tsp dijion mustard
salt and pepper, to taste
Directions
MAKE THE DRESSING
Place all ingredients into a small jar with a tight fitting lid. Shake until well combined
DIRECTIONS
Place all salad ingredients into a large serving bowl. Drizzle on desired amount of dressing and toss to combine. Garnish with additional basil ribbons and serve immediately.
by FASST | Jan 27, 2020 |
PROTEIN | HEALTHY FATS | FIBER
1 SERVING
Ingredients
2 tbsp CHIA SEEDS
1 tbsp GROUND FLAX SEEDS
1 SERVING VANILLA PROTEIN POWDER
1 tbsp COCOA POWDER
½ tsp GROUND CINNAMON
¾ cup UNSWEETENED ALMOND MILK
PINCH OF SEA SALT
YOUR CHOICE OF TOPPINGS (ex. fresh berries, cocoa nibs, coconut flakes, fresh mint, chopped nuts)
Directions
Combined all ingredients in a small bowl or mason jar and stir well to combine. Refrigerate up to 4 hours or overnight. Serve with your favorite toppings.
by FASST | Jan 17, 2020 |
PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES | LEAFY GREENS | LEGUMES
SERVES 4-5 PEOPLE
* SEE RECIPE FOR VEGETARIAN OPTION
Ingredients
2 tbsp Extra virgin olive oil
1 small yellow onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 can, white northern beans or cannelini beans, drained and rinsed
2 cups cooked chicken, shredded (leave out for vegetarian version)
6 cups chicken or vegetable broth
1 lemon, juiced
1 bay leaf
1 tbsp parsley
1 tsp thyme
salt and pepper, to taste
Directions
Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery, sauté for 5-6 minutes, stirring occasionally, until soft. season with salt and pepper. Add garlic and cook until fragrant, about 2 minutes.
Add in chopped kale and cook, stirring occasionally, until it starts to wilt, about 3 minutes. Add parsley, thyme, bay leaf, beans, chicken and broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes.
Remove pot from heat and stir in the juice of 1 lemon. Taste and season with additional salt and pepper if needed.
